As you browse the fish market, keep an eye out for breathable packaging like netting or perforated bags to make sure those clams aren't being smothered. Also notable, freshwater will kill a live ...

Clams require little preparation: they must be live when cooked. Check that the shells are still undamaged and tightly shut (or close tightly when tapped) just before cooking commences.

No shellfish may be as challenging to master as the clam. Whether you're learning how to make creamy vongole e polenta or ...

Giant clams live along shallow shorelines and reefs in the tropical Indo-West Pacific region. The largest of the giant clam species, Tridacna gigas, grows up to 4.5 feet wide and can weigh up to 440 ...

If you harvest the clams yourself, or are worried that they might be gritty, soak the live clams in cold salted water with a bit of cornmeal or flour, and leave them for about an hour. Rinse the ...

What's inside a clam? A retractable foot, a siphon for sucking up water, powerful muscles, and, sometimes, a pearl. And you thought oysters were fancy. Following is the transcript of the video.

GLOUCESTER — For nearly a century, Neil Malick’s family hauled bushels of soft-shell clams from the mudflats around Boston Harbor to the state’s purification plant on Plum Island ...